Pumpkin Donut Holes

It is a gray, dreary day in Bellingham.  Western has the day off for Veteran’s Day and so my roommate and I are sitting at our dining room table doing homework. I thought it would be a good time to do some catching up for this blog. This is a recipe for pumpkin donut holes that are actually mini-muffins.  They have the texture of a cake donut and are irresistible.

I made them over Halloween weekend and fed them to hungry drunk students at a party.  Hopefully their success can be attributed to my skill and not people’s blood alcohol level.

In the spirit of Halloween, I dressed up like a nerd. My friends paraded around in their inappropriate (but awesome) outfits, while I wore a sweater vest from the little boy’s section of Value Village and handed out donuts.


Makes 24 donut holes/
thecravingchronicles

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoons cinnamon
  • 1/2 teaspoons nutmeg
  • 1/2 teaspoon allspice
  • 1/8 teaspoons ground cloves
  • 1/3 cup vegetable oil
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup canned plain pumpkin (not pumpkin pie filling)
  • 1/2 cup low-fat milk

For Coating

  • 1 stick of unsalted butter, melted
  • 2/3 cup granulated sugar
  • 2 tablespoons cinnamon

Directions

Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with baking spray or butter generously.

In a medium bowl, whisk together flour, baking powder, salt and spices (through cloves). In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined – do not over mix!

Divide batter evenly among muffin cups. (Using a 2-tablespoon scoop will ensure uniform size.) Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.

While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle. Dip each muffin in melted butter, then roll in cinnamon sugar to coat.

 
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